One thing that I’m almost more passionate about than triathlon is healthy eating and cooking. Whenever I have a few spare minutes I’m constantly browsing Pinterest for new recipe ideas. Since focusing more on nutrition (and logging my food) I’ve managed to drop some pounds without any negative effects on my training (I tend to be low-carb with my “regular” diet and only take in carbs during training sessions). I’ve always been a veggie girl; I tend to cram as much “bulk” in my diet as possible. But in the past I viewed veggies as these bland things I had to shove down my pie-hole first in order to enjoy the “real” part of my meal.
Once I changed to make veggies fun and flavorful, it made it so much easier to enjoy healthy eating. Instead of “getting them out of the way” I’m enjoying veggies as the centerpiece of my meal. Don’t get me wrong; I always have been and always will be a carnivore, but when veggies are the main focus of your nutrition, everything works better.
I recently came up with a new veggie recipe that has totally rocked my world and wanted to share it with all of you! This recipe combines healthy, colorful veggies, flavorful seasonings (including some fat), and requires no cooking other than preparing beans (skip this if you buy yours canned)– a perfect recipe for these hot, humid days of summer!
One head of cauliflower, grated into a bowl (to make “rice”)
4 medium tomatoes, seeded and chopped
One medium red onion, diced finely
Two jalapeños, seeded and diced finely
One bunch cilantro, chopped finely
1/4 cup olive oil
1/4 cup lemon or lime juice
2 tsp cumin
2 tsp chili powder
salt to taste
6 green peppers
optional: add in black beans to the filling of each pepper
Directions: Mix all ingredients in a large bowl. Taste. If the “rice” isn’t seasoned properly, add more lemon juice, cumin, chili powder, and/or salt until it’s to your liking. Let sit for at least an hour for flavors to meld (will keep for a few days in the fridge).
To serve, cut the top and insides out of a raw green pepper and stuff with the filling.
Nutrition facts per pepper for the veggie filling only (1/6 of recipe): 157 calories, 9 g fat, 3 g protein. To make this a substantial meal, add 1/2 cup cooked black beans to each pepper and eat two peppers (total calories 541, protein: 21g).
I hope you like this as much as I do! Let me know what you think!